Ingredients Jump to Instructions ↓

  1. Batter:

  2. 1 cup grated carrots

  3. 1/2 cup brown sugar, firmly packed

  4. 1 egg

  5. 1 teaspoon grated orange zest

  6. 1 teaspoon grated lemon zest

  7. 1 Tablespoon lemon juice

  8. 4 Tablespoons margarine, softened

  9. 1-3/4 cups flour

  10. 1 teaspoon baking powder

  11. 1 teaspoon baking soda

  12. 1/2 teaspoon salt

  13. 1/2 teaspoon ground cloves

  14. 1 teaspoon ground cinnamon

  15. 1/2 cup chopped nuts

  16. Syrup:

  17. 1 cup granulated sugar

  18. 1-1/2 cups water

  19. 1-1/2 cups golden raisins

  20. Maraschino or candied cherries for garnish

  21. Optional presentation:

  22. Sugar cubes soaked in lemon extract

Instructions Jump to Ingredients ↑

  1. Mix carrots, brown sugar, egg, orange and lemon zest, lemon juice, margarine, flour, baking powder, baking soda, salt, cloves, cinnamon , and nuts .

  2. Place sugar, water, and raisins together in a saucepan and bring to a boil.

  3. Grease well a large Bundt pan . Pour the hot syrup mixture into the bottom of the bundt pan. Carefully spoon batter evenly over top of syrup. Do not stir. Bake at 400 degrees F. for 45 minutes or until a toothpick inserted comes out clean. Remove from oven and turn out onto serving plate. A sauce with raisins will be on top of the pudding cake . Garnish with maraschino or candied cherries . Serve hot.

  4. To flame pudding cake:

  5. Soak sugar cube in lemon extract until saturated. Place several cubes around the top of the pudding cake. When ready to serve, light the sugar cubes with a match and cubes will flame .

  6. Yield: 8 to 10 servings Recipe Source: Sweet Surprises for the Holidays by Alisa D. Bangerter (Gingerbread Garden)

  7. Reprinted with permission.


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